No southern Sunday supper table would be complete without a beautiful plate of Deviled Eggs. A simple recipe that is perfect beside baked ham for your Easter meal, as an appetizer before a bar-b-que or center stage on your party buffet table.
It doesn’t hurt that eggs are a good source of protein and each of these darling stuffed egg halves are just 51 calories each when you use sugar-free sweet pickles.
Southern Deviled Eggs
9 hard boiled eggs
5 tablespoons Miracle Whip
1 tablespoon mustard
3 sweet gherkin pickles, finely chopped
Cut hard boiled eggs in half. Remove yolks and place them in a bowl. Using a fork, smash up the yolks into fine pieces. Add Miracle Whip, mustard and the finely chopped sweet pickles to the egg yolks and mix throughly. Place a heaping tablespoon of yolk mixture in each egg white half. Enjoy!
Store in refrigerator.